The Arizona sentinel., 1887-10-15

SUQ dlWdyS 6dU DlbS OA bludiA odh NihOS, or salted olives, or pistache nuts be- fore meals as appetizers. Vegetables enter largely into their diet. and among all tomatoes are the favorite, and scarcely any dish is considered complete without them. though they never eat them raw.
 To preserve tomatoes for winter use they mash them through colanders and then throw salt in, which causes the pulp to settle, and they are put in bags and the water left to drain away. The pulp is then dried in the shade, spread on flat surface, and when dry it is cut in small cakes and laid care fully in jars, which are covered. This pulp retains the taste and qualities of the tomato better than canning does. Ol1ra is another favorite vegetable. and this is cooked with chicken, veal and mutton, with tomatoes, much as gumbo is made. They preserve okra. which they call balmia, by stringing it and hanging it up to dry, as we do apples. When this is boiled it tastes fresh and sweet and grows green in the water again as though it were freshly picked.
 In stewing meat it is usually boiled until the meat falls from the bones. and it is always fried little before boiling to give it richness. Stewed mutton with prunes or apples oI quinces is favorite dish. This is salt ed and sweetened both. and is not pleasant to strangers. Stewed prunes and stewed raisins usually wind up a dinner. Bread and pancakes are served with dinners, and sherbet ol fruit juices favored with flower es. sences and cold water are the usual drinks at meals, coffee after, and raki or mastic before. Potatoes are cooked in many ways, the incest being keftai, which are cakes made of mashed pota- to and egg and flour beaten light and fried in boiling fat Beans and lima beans are boiled with potatoes and butter, and sometimes onions, and are nice. Squash. which are small and green. are stuffed with minced meat onions and boiled rice, and then baked. Cucumber squash are also stuffed and baked. as we'll as eaten raw. One kind of stew is made of mutton and green peas; another has meat and all kinds of vegetables. Egg plant is cooked in many ways, each and all being very good, and it would be well for our housekeepers to try them at least once.
 Imam bailde is the name of one style, and means that the Imam or priest tainted from excess of pleasure at his delicious meal. To make it, take an egg plant and cut places in the sides and insert slices of onions seasoned with pepper and salt and then tie it up and plunge it into boil ing oil and let it get done. They are certainly good cooked in this manner.
 Another very excellent way of cook ing egg plant is to cut meat in pieces about two inches square and put them to cook with sliced onions and toma- toes, equal quantities, with a very lit tie water and seasoning, and let them cook until within three-quarters of an hour of being done; then cut fair sized egg plant into pieces without peeling it, about two inches square, and add them, covering all tightly and letting them boil three-quarters of an hour Serve all together.
 Moussaka is another form, and it is more liked by foreigners than either of the two other ways of cooking. To make it, take one pound and half of minced beef. and fry it in butter until done, or about five minutes. Slice an eggplant and fry the slices until done, and before this about quart of strain ed tomatoes should have been we'll boiled and seasoned. When the meat and eggplant have been fried separ- ately. they should be placed in layers in deep pan and the tomato sauce be poured over them, and the pan should be set back to boil gently about five minutes. This is most delicious dish.
 Onions, sliced and laid in alternate layers with crackers and tomatoes, and seasoned with alt, butter and pepper, and boiled or baked slowly for four hours, are also very nice. OltUe HGr- per, frs Chicago Inter- Ocean.